My Life @ Blenheim

When we finally received the call we were waiting for, we made our way to Blenheim (pronouns as Ble-num).

Blenheim will be our home for 3 months.

Blenheim will be where we work for 3 months.

Blenheim....oh Blenheim....

We found a place to stay and coincidentally our landlord is a Malaysian! Chinese too! Talk about a small place ay? It's a nice place to stay with internet for $90 a week. Not a bad deal really. Me and Twister shares a room and the couple took the other room. The bathroom was huge!!!! So is the backyard!!!!

FYI: we even have our own lemon tree growing right out of our room window! Not to mentioned, there's grapevine, apple tree, plum tree, nectarine tree, peach tree growing in the backyard! Yum yum!!!! Too bad it's not in season yet so we don't get to sample any :-(

The factory we work at is a mussel factory. Our job is to open mussels. Yeap, doesn't sounds too hard? Try open 13k mussels a day and tell me if it's hard or not. Trust me, it's so damn hard to get that figure! I have no idea how those ppl did it. What are they? like, robot or something???

Our work shift is pretty shitty too. Working hour is 6am - 3pm....6AM ok??? I need to get up at 4AM lor since there's only one toilet!!!!! After breakfast and stuff, we drove about 15 minutes to the factory as it's 13km away....I pretty much think we are the only one stays so far away from the workplace.

First day in the mussel opening table and I hated it. I hated the company, I hated the system, I hated the management and I don't even fancy the people there. You have no idea how lousy it was! Allow me to describe to you in gore details.

When we first arrive, we follows the crowd into the workplace. Before we enter, we need to wear uniform and gumboots first. Then we need to step into a water bath to clean the sole of the gumboots. Upon entering the "washing area" we need to scrub our gumboots thoroughly to remove any dirt, then wash our hand with soap and sanitize it before wearing gloves and sleeve covers.

Even the gloves separated into 3 type: linen, latex and rubber gloves. First you need to wear the linen, follow by latex and rubber gloves in separate hand. Things like this weren't taught to us. We just follow blindly and study what the local people do and we imitate as best as we could.

At this phase, I was already not happy with the management. How could they not teach us newbies? Do they expect us to know all these like we have done it all our lives? Goodness me, of course not! WE have NO idea whatsoever, IDIOT!!!!

After wearing gloves and a plastic that covers our arm, we exit the washing area into the mussel opening table. As we enter, we need to dip our gumboots into a water bath again to remove dirt from the sole. All these are done in the name of hygiene. After all, we are handling food therefore hygiene is really important here.

Once in, we need to wear apron to protect ourselves from the "mussel juice" as we called it. Then we pick a knife, sanitize our gloved hands and head to our table. The tables are numbered from 1 - 40 so we need to stand in one and alternate it the next day in a zigzag manner.

Which number will we be standing? NO IDEA.

No one direct us to our position. Not even the supervisor. We have no idea and we just stand there like some idiots whereas the locals (has been working there for some time) just march into the stand. Apparently, we can pick where we want to stand.

Like we know huh? Turn out, we just went to stand at places that no one claimed yet.

Then the mussels drop into the conveyor belt. Then we have no idea what to do next or how to do.

Then we see people opposite us opening mussels at lightning speed. Means we can't see anything at all. I just saw their hand move very fast in grabbing mussels and opening them.

We just stand there staring. We seriously have no f*king idea what are we to do. We naively assumed that we will be taught. After all, it's our first day at work. Not like we ever opened a mussel before in our entire life!!!!

I don't even know which is head which is tail of the mussel nor which side to open. We practically looked at each other bewildered and stared at others "pro openers". Like, 5 minutes later, an Asian colleague took notice of us newbies, stopped what's she been doing and came over to teach us.

Finally, we kinda get the idea of how to do it, which shoot is for rubbish and which shoot is for mussels. In fact, for the first week or so, I don't even realized that I've occasionally hold the knife blade wrongly. Until the supervisor come and correct me. Finally my dense brain realized that the knife has only one side sharp enough to cut, just like our regular knives at home lol...I know I know I'm darn stupid...laugh all you want...I think it was hilarious too LOL ;p

At the end of the day, we all can check how much mussels we have open and guess what? I manged to open 14xx mussels!!!! Bravo!!! Kudos to me^^ Of course, until I see what other's scores were like 6 - 7 k average.

I felt like dying then. It wasn't easy to open 1k mussels ok? Godzilla asked the supervisor what's the average target to achieve and she mentioned 6-7k....

I died a second time then.